Cantaloupe Jam

Talk about a jam that practically no one has ever tasted before. I don’t understand why this isn’t on the grocery store shelf since it is a common fruit. Cantaloupe has a distinctive flavor and that flavor carries over well to the jam. I can still remember the day when I was 6 years old and went out into a farmer’s field with the farmer in order to pick what he called muskmelon. I remember him pulling out a pocket knife out of his pockets with his large rough hands. He reached down to the field in front of us and picked up a melon. It seemed to me that there were melons everywhere but he told me that he had already picked the field and these were the ones that were too ripe, too big, or too small to have been picked. The sun was burning down on us that day as he split that muskmelon open with his knife. He handed me a piece. It was the first time I had ever eaten fruit in the middle of a field. Well, it was the sweetest, cool fruit I ever have eaten. So now I have the opportunity to put a little of that flavor into a container of jam.

I washed and sliced up one cantaloupe into many pieces. I then put it into my cooking pot along with lemon juice. I brought it to a boil, mashing the fruit all the while. I then added the no sugar-needed fruit pectin. When it was at a hard boil I added the sugar. I let it boil at a hard boil for 3 minutes. After cooling it was poured into freezer containers. My wife tasted it while it was still warm and pronounced it super delicious. That is no small announcement since she is my most strict critic.

Cantaloupe Jelly Recipe

4 cups mashed cantaloupeĀ 

1/4 cup lemon or lime juice

1 pkg no sugar-needed pectin

3 cups sugar

About these ads
Gallery | This entry was posted in Recipes and tagged , , , . Bookmark the permalink.

47 Responses to Cantaloupe Jam

  1. tower@pixius.net says:

    how much sugar for the cantaloupe jam?

    • You will find this a wonderful jam. 3 cups sugar.

      • Liz says:

        Hi, I’m a little confused… I don’t see sugar listed but you DID add sugar? At what point in the process? Thanks in advance

      • Lizzy-
        I brought it to a boil, mashing the fruit all the while. I then added the no sugar-needed fruit pectin (3 cups). When it was at a hard boil I added the sugar. Then I bring it to another hard boil for at least a minute, then cool, put in containers and freeze.

  2. Donna H. says:

    can this be put in sealed jars or i guess the better question is do i literally freeze it

    • All of my recipes, as written, are for freezing.
      I am glad you visited with us. Happy jelly making.

      • shannon says:

        I’m getting ready to make this jam I need to know after you put it in the freezer do u keep it in the freezer or is it OK to put in the fridge after you have had it in the freezer for a little while or do u just keep it in the freezer and how dose the jam do if it just stays in the freezer

      • Thank you for writing, Shannon. The reason I freeze the jams and jellies is in order to keep them for a longer period of time. Even though I love jams and jelly we don’t consume that much so I freeze most of it so it will not go bad. If I don’t have other jelly or jam in the refrigerator I will put some in a jar and refrigerate it. If I keep too large of supply in the refrigerator it will eventually start to mold. I work too hard making it to let it mold on me. Thus I freeze most, if not all, of the jam or jelly. If you have lots of family or friends perhaps you will use it up very quickly and won’t need to freeze it. In regards to how it does in the freezer, it keeps fine for a year. The jams or jellies become more runny (when defrosted) the longer it is in the freezer. I have had jams and jellies still good longer than a year but I try to get everything used within a year. Christmas usually finds me giving away lots of frozen jams and jellies.

    • Rosalee Decker says:

      My grt. grandmother used to make this jelly with added plums and it was canned in small
      jars. Tastes so good!!

  3. Anna says:

    Yes, you can process this jelly in jars (hot water bath) style. However, the color becomes much darker. It tastes MARVELOUS !!!!

    • Anna-
      Thank you for your comments on making this jelly in jars (hot water bath) style. You are right about cantaloupe jam tasting great. One of the things that amazed about making jellies is that many the unusual jellies turn out so delicious.

      • Jen says:

        WAIT … Are you saying that you ARE able to “can” these, as in not freeze? I’ve just started learning to ‘can’, so if I can do that, I’d like to do that.

      • Jen-
        All my recipes are for making freezer jams and jellies. There are not many recipes out there for cantaloupe jam for canning but I did find some when I searched right now on the internet. When I made my Cantaloupe Jam recipe I just followed my standard recipe for low or no sugar freezer jam. Canning often requires a different level of acidity that one doesn’t have to worry about when freezing.

  4. Rhae Lynn says:

    I just got done making this jam! So goood… would have never thought to make Jam out of Cantaloupe, but I’m sure happy I made it. Thank you for sharing this unusual yet yummy recipe! Happy Canning everyone!

    • Rhae-
      Glad you enjoyed the jam. It sure was a surprise to me too. Now you should try the zucchini jam. That will knock your socks off. I did it on a dare but the laugh was on those who dared me. My friends are like.. .Here is some tree bark, make a jelly with it. :) But they always like the jellies I come up with. Of course, they are can’t wait until I start making wine.

      • Zelpha says:

        I’ve also made cherry jam as well as muskmelon and plum jam years ago but lost the recipe.

      • Zelpha- Ah, Cherry jam. That sure takes me back to my youth in Indiana. I don’t have access to cherries here in Central Texas (except at the grocery store) so I haven’t made any Cherry Jam in a long time.
        4 cups chopped cherries. You can use a food mill to chop them (after cooking them) as well as remove the pits.
        2 tablespoons lemon juice for sweet cherries
        1 and 1/4 boxes of no sugar needed pectin
        2.5 cups of sugar for sweet cherries and 3-4 cups of sugar for sour cherries
        Then follow my standard recipes for when to add pectin and sugar and cooking times.

  5. jessica says:

    i dont like using the powder pectin. how much liquid pectin could i use?

  6. Amanda Lee says:

    I am very new to canning and making jams and jellies! Why do you use the no- sugar needed Pectin but add 3 cups of sugar? Is there a difference?

    • Amanda-
      Thank you for visiting my site. Good question. Standard jelly recipes use 5-6 cups of sugar. I don’t want that much sugar in my jelly. On the other hand, many jellies simply taste better with sugar. Some fruits are so tart that sugar is a necessity. Even the no-sugar pectin recipes recommend using sugar so it will jell better. No-sugar pectin jelly tends to be less stiff in consistency than standard jellies as it is so I don’t want it to be even more runny. Hope you enjoy the cantaloupe jelly. Let us know how it turns out.

  7. Amanda Lee says:

    so can you use the regular pectin instead? I have plenty of the regular pectin and none of the no-sugar on hand. If so, how much sugar would you use?

  8. Wendy says:

    I had an Aunt once who made jelly from the hulls of purple hull peas. It had a pretty purple color and tasted very similar to grape jelly.

    • Thank you for visiting the site. Purple Hull Pea jelly is a jelly I have not heard of before. I find it interesting that the jelly is made from the hulls rather than the peas. Talk about “waste not want not”. I can imagine that it was a tasty and pretty jelly. I was surprised to find out that every year there is a purple hull pea festival in Emerson, Arkansas. I will have to put that on my calendar for next year since I want to see the tiller races. In reading their website I discovered not only is there Purple Hull Pea Jelly but there is Purple Hull Pea cornbread, and Purple Hull Pea salsa. Who knew? I will have to get some purple hull peas and plant them in my garden. I have to admit I haven’t eat Purple Hull Peas but people in our community garden to grow other varieties of cow peas that seem to do very well here. Thank you for introducing me to a new type of jelly!
      -Texas Jelly Maker

  9. Kay Quinn says:

    Thank you so much for posting/creating this recipe! I have so much cantaloupe this year and it is such a waste when we cant eat it all before it goes bad. I usually make jams and jellies and give them to family and friends at Christmas with a loaf of homemade bread. With this recipe they will be getting a nice new treat!!! I also made a couple batches of zuchinni jam this year. The people that tried it cant believe it is zuchinni its fantastic just like your recipe. Thank you again!!

  10. Rebecca says:

    Purple hull pea jelly is a favorite at my house. I make it and Crowder hull jelly which taste somewhat like apple jelly every year. The kids love it! I’ve been looking for a good recipe got cantaloupe jelly. Thanks!

    • Rebecca-
      Thanks for visiting this site. I sure am learning something new since I have never eaten Purple hull peas nor Crowder Hull peas. I have eaten blackeyed peas. Many of the gardeners in my community garden grow some variety of cowpeas but I am not sure which kind. What color is the Crowder Hull Pea jelly? And are you using the fresh hulls or dried ones? Have fun with the cantaloupe jelly.

  11. Nick F says:

    How much pectin? I see where you state 1 package, I’ve seen it in 3 oz and 6 oz packs.

  12. Mary Torres says:

    I saw all the cantaloupes I had and didn;t know what to do with them. Saw your recipe and you were the answer, It came out so good and much cheaper than jarring , I went to the dollar tree and bought 5 containers for $1,00 , you can;t be that. Your recipe was excellent, easy and it came out so yummy,

  13. Sherry says:

    Have you tried doubling this recipe. If so would I need to double the sugar amts? Your receipe came out perfect. But I have a lot of cantalope and would like to make larger batches.

    • Sherry,
      Thank you for visiting Texas Jelly Making. I am glad to hear that your jam came out great. Doubling a recipe makes it much more likely that it will not set or jell for you. When I have lots of fruit I just make several batches side by side on the stove.

    • sally says:

      Hi Sherry, I just found this site and even though it has been 4 months since you posted this, I wanted to tell you that I have doubled and tripled this recipe and it turns out just the same as if I did one batch. Cantaloupe jam is the best jam that I have tasted. I gave some to my kids (who were skeptical) and they loved it. I hope that you found out the answer to your question before now. :)

  14. Cherish says:

    quick question can I can this recipe? I don’t have freezer space and I purchased some gorgeous cantaloupes from our local farmers market.

    • Cherish-
      Thank you for asking about one of my favorite jams. Yes, it is possible to can cantaloupe jam but you will want to find a recipe that is has more sugar than mine. Either way it will be tasty!

  15. Nanette says:

    I Made This Yesterday But Canned It. Is It Suppose To Be Runny? Could It Be The Brand Of Pectin I Used? Normally I Use Ball Low/No Pectin But I Had A Box Of Sure Jell Low/No Sugar Pectin And Used It. This Is The 1St Time I Used Sure Jell And it’s The 1St Time My Jam Came Out Runny.

    • I too use Ball No-Sugar Needed Pectin and even Ball admits it comes out runnier than their regular recipes but I always add an extra Tbsp of pectin to my recipes to make sure they don’t come out too runny. I also let it hard boil an extra 30 seconds. I find that every batch of jam or jelly is different because one might have riper fruit, more water, less water, or other factors involved. I also find that when I freeze the jam it becomes a little more runny (not a factor for you since you canned it). I really don’t think using Sure Jell Low/No Sugar Pectin was the difference. If it was some off-brand I had never heard of I would suspect this but not as likely with Sure Jell. Hope this helps.

      • Nanette says:

        Thank you so much for the info. I’m thinking like you said, “riper fruit, more water” may have been the culprit and to add a little more pectin. Still learning the ropes when it comes to canning and altitude. I have only been doing it for a year. My 1st time canning I made strawberry jam and it was a complete flop. It was more like fruit leather :) Thank you again.

      • Nanette-Learning to make jellies and jams is an ever-learning experience. I can remember making jelly where the whole batch came out like one big jelly bean. :)
        Don’t tell anyone but even after hundreds of batches (and over 45 years later) with many different jellies and jams I still get runny batches occasionally and have to redo them. My number one taste tester (my wife) thinks every batch should be perfect. Oh well. :)

  16. Abbie- Glad you are trying the recipe. The recipe makes approximately 4 cups of Cantaloupe Jam.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s